CHICKEN AND SHRIMP STIR FRY

CHICKEN, SHRIMP WITH SUGAR PEAS STIR FRY

Prep time: 20 minutes
Cooking time: 10 minutes
Serves: 4 with steamed rice

1 medium size yellow onion, peeled and diced
8 oz boneless, skinless chicken thighs, cut into bite size pieces
8 oz medium size shrimp, peeled and deveined
4 tbsp cornstarch divided into 2 portions
salt and pepper
cooking oil
3 cloves garlic, minced
2 oz ginger, peeled and cut into thin strips
4 oz red bell pepper seeded and cut into thin strips
8 oz sugar peas
3 tbsp soy sauce
½ tbsp sugar
2 tbsp sesame oil

Pre heat wok with the oil for a minute.
Add onions and sauté for 3 minutes, remove from wok and set aside.
Meanwhile, add shrimp to the wok and cook for a minute until brown.
Remove from the wok and set aside.
Add 3 tbsp oil into the wok.
Add chicken and cook for 3 minutes or until almost cooked.
Add onions back to the pan.
Add garlic, ginger and red bell pepper.
Keep stirring for 30 seconds.
Add sugar peas.
Combine soy and sugar in a cup and add to the wok. Stir.
Add sesame oil and keep stirring
Cook for 3 minutes over medium heat.
Serve with steamed rice.